Original Madeleine

Overview

I haven’t posted a recipe for a long time, because I promised my dad that the girls should not spend too much time on baking when they are at home, and should focus on accompanying the girls. So, I didn't do anything during the entire holiday. Even if I did, it was just to do something quick without affecting my time with the girls. At that time, I was very envious of Meitian's sisters for having their own time to play with their favorite things. Finally, when the girls started school, my heart and hands were itching. Unexpectedly, little girl Annbaby got sick again. She had been struggling for two weeks, but poor little Dongdong didn't have anything else on her mind. Finally, now that both girls are going to school, I have some time to do the things I like. In fact, I took a lot of recipes, but I just didn’t have time to sort them out. I made a few madeleines today and shared them with sisters who are interested. I used Junzhi's recipe, but I happened to have no fine sugar, so I used soft white sugar.

Tags

• afternoon tea
• baking powder
• butter
• egg
• lemon peel
• low gluten flour
• soft white sugar
• vanilla extract

Ingredients

Steps

1. 1 Peel 1/4 lemon, take only the outer yellow part and cut into fine pieces.

   

2. 2 Mix lemon zest and sugar and let it sit for 1 hour until the fragrance comes out.

   

3. 3 Sift together the cake flour and baking powder.

   

4. 4 Beat the eggs into the bowl.

   

5. 5 Add the sugar and lemon zest mixture.

   

6. 6 Use a hand whisk to mix evenly without beating the eggs.

   

7. 7 Add a little flavor.

   

8. 8 Add the sifted low-gluten flour and baking powder mixture, and stir evenly with a whisk until the mixture becomes a thick paste.

   

9. 9 Heat the melted butter and pour it into the mixture while it's still warm.

   

10. 10 Stir the mixture with a whisk until it becomes a smooth paste and place it in the refrigerator for 1 hour.

    

11. 11 Take out the solidified batter from the refrigerator, leave it at room temperature until the batter returns to a flowable state, and put the batter into a piping bag.

    

12. 12 Pour the batter into the madeleine mold, filling it about 90% full.

    

13. 13 Place the mold into the middle rack of the preheated oven, bake at 180 degrees for 15 minutes.

    

14. 14 During the baking process, the madeleine will swell up and form a big bulge.

    

15. 15 Unmold the baked madeleines while they are still hot and place them on a cooling rack to cool.

    

16. 16 Enjoy it.